Butternut Squash Soup (Serves 8 to 10)
3 T olive oil
2 small onions, chopped (approx. 2 cups)
3 cloves garlic, chopped
1 butternut squash (3-4 pounds; peeled, seeded, and chopped into ½ inch pieces)
2 T Red Door Farms® Hamburger Seasoning
1 quart vegetable stock
Heat olive oil over medium heat in a large casserole pot or Dutch oven. Add onion and sauté until softened and translucent, about 7-8 minutes. Add garlic and Red Door Farms® Hamburger Seasoning and sauté for another minute. Add butternut squash and stock, and enough water to cover squash. Bring to a boil, reduce to a simmer, then cook, uncovered, about 15 minutes, until squash is tender. Let cool slightly, then puree in batches in food processor. Serve warm.